In association with Albert Bartlett
Today I’m bringing you my Potato Rosti Waffles. I love potatoes so was very pleased when Albert Bartlett asked me to develop a recipe for them. I decided to use their award winning Elfe potatoes with their buttery taste, golden yellow colour and creamy texture and paired them with spring onions for an extra flavour dimension. Did you know that potatoes are a great source of vitamin C and potassium as well as vitamin B6 and these Elfe potatoes contain just 0.1 g of fat per 100 g, so are virtually fat free. I peeled my potatoes for these Potato Rosti Waffles but there’s no reason why you couldn’t leave the skins on in order to benefit from the valuable fibre they contain.
Some rosti recipes call for parboiling the potato but there really is no need here. In the waffle iron the potato part steams and part fries to give perfectly cooked Potato Rosti Waffles in about 8 minutes. Great on their own for breakfast, lunch or dinner with a fried egg or used as part of a full English breakfast etc these Potato Rosti Waffles won’t disappoint!
When I was going through the development stage my daughter saw a picture of an early version and was very upset at having missed out on the taste testing. I then had to promise to make the next batch when she was around. However, this wasn’t possible but the brilliant thing with these waffles is that you can cook them ahead of time and then reheat in the oven at your convenience.
So did my Potato Rosti Waffles get the thumbs up from the family I hear you ask? Well of course they did, big time! The Albert Bartlett Elfe potatoes have such a wonderful buttery taste that they suit these Potato Rosti Waffles perfectly! I’ll be making many more in future and next time will make extra to pop in the freezer as they’re far better than any potato waffles you can buy!
What’s your favourite way to eat potatoes? Do let me know in the comments. For more potato recipe inspiration you might like these recipes:
- Bacon & Potato Layer Bake – Fab Food 4 All
- One Pot Minced Beef Hotpot – Fab Food 4 All
- Rostizza: Potato Rosti Pizza Base – Kavey Eats
- Vegetable Potato Bake – Little Sunny Kitchen
- Cauliflower & Potato Soup – Greedy Gourmet
- Loaded Potato Skins – Munchies & Munchkins
- Garlic & Rosemary Scalloped Potato Roast – Family Friends Food
- Potato & Ham Croquettes – Casa Costello
- Potato Shakshuka – Recipes from a Pantry
- Leek and Potato Soup with Toasted Hazlenut – The Petite Cook
Why not pin for later!
NB: This recipe post commissioned by Albert Bartlett, all opinions are my own.
Potato Waffle Rosti
Ingredients
- 500 g Albert Bartlett Elfe potatoes
- 2 spring onions halved length ways and finely sliced
- 1 tbsp melted unsalted butter
- 1 tbsp rapeseed oil
- salt flakes
- freshly ground pepper
Instructions
- Peel the potatoes and cut into fine julienne using a mandolin (or alternatively grate coarsely).
- Place potatoes into a bowl of cold water to soak for 3 minutes (I used my salad spinner), then rinse in a colander until the water runs clear to remove the starch.
- Preheat waffle iron.
- If you have a salad spinner use it to dry the potato and finish off by patting with kitchen paper. Otherwise wrap potato in a clean towel and squeeze to remove all the moisture and then pat dry.
- Place the potato, spring onion, melted butter, rapeseed oil and seasoning into a bowl and mix well.
- Place half the mixture into the waffle iron and cook until golden brown and potato tender (about 8 minutes).
- Repeat with the other half of the mixture.
- Serve waffles whole with a fried or poached egg (serves 2) or cut up into sections and served as a side dish (serves 2 - 4).
Holly
I love that you used potatoes for waffles! What a great idea! This is a such a delicious and healthy breakfast recipe – can’t wait to give it a try!
Camilla
Thanks Holly, they are so good:-)
Richard Eldred Hawes
Now that is something I had not thought of using a waffle iron for
Camilla
Thanks Richard, I like to think outside the box:-)
Lucy Parissi
Love this especially with the egg on top! It would make a fine meal. I think I need to dig out my waffle iron hasn’t seen much action lately!
Camilla
Thanks Lucy, yes it’s a lovely simple and tasty meal:-)
Choclette
I haven’t had rosti in years. What a great idea to make them in a waffle iron. That’s a gorgeous plate you’ve used.
Camilla
I don’t think I’ve ever made rosti LOL but the waffle iron seemed like a really good way to make sure they got thoroughly cooked. Plate is Spode Blue Italian, must buy some more pieces:-)
munchies and munchkins
Oh these look incredible Camilla, I love Rosti! x
Camilla
Thanks Becky, they are lush:-)
Kavey at Kavey Eats
These look gorgeous Camilla. I do similar grated potato waffles with parmesan and paprika in my waffle machine and they’re amazing. And you’ve kindly shared my potato rosti pizza base above! I do think people are forgetting how versatile the humble spud is!
Camilla
Thanks Kavey, they sound yummy too and the pizza base is a fab idea too:-)
Hannah Hossack-Lodge
Oh my! These look very good indeed! I need more recipes to put my rarely used waffle maker to good use and this is just perfect 🙂
Camilla
I’m the same Hannah, I’ve had my waffle iron for 25 years and have probably used it 10 times! I’ve left it on the counter now to encourage me to use it more as I love waffles and potato waffles!
Andrea @ The Petite Cook
You cannot beat a good rosti on cold days such today! Love that egg addition it makes a nutritious balanced meal, definitely my kind of lunch 🙂
Camilla
Thanks Andrea, it really is a nutritious meal:-)
Amy Fidler
What great Breakfast idea x
Camilla
Thanks Amy, a fab breakfast:-)
William Gould
Gosh! I remember a few years ago being in a diner in the USA and loving the obviously “made on the premises” rosti. So much better than the frozen ones we were used to. We said then that we should make our own, but of course completely forgot! lol
Thanks for the reminder!
Camilla
Thanks William, glad to have reminded you:-)